Bring island flavor to your table with this Pineapple Caribbean Jerk Filet Mignon. Juicy Wagyu filet is cooked sous-vide, wrapped in bacon, and finished with a tangy-sweet pineapple topping for a perfectly balanced bite of heat, smoke, and sweetness.
Ingredients
- 1 (8 oz) Wagyu Filet Mignon
- 1 piece of bacon
- ½ cup pineapple, chopped
- 2 tbsp red onion, diced
- ¼ tsp jalapeño, minced
For the Sauce
- 2 garlic cloves, minced
- 4 tbsp olive oil
- 2 tbsp coconut aminos
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- Juice of ½ a lime
- 1 tsp dried thyme
- ¼ tsp ground ginger
- ¼ tsp cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- Salt and pepper, to taste
Instructions
- Preheat sous-vide water bath to 56.5°C.
- In a bowl, mix all sauce ingredients thoroughly. Reserve 3–4 tablespoons for later.
- Place the filet and remaining sauce into a vacuum-sealed bag. Seal and sous-vide for 2 hours (up to 4 hours max).
- Once cooked, remove from bag and wrap with bacon, securing with a toothpick or skewer.
- Heat a skillet over medium-high. Sear bacon edges first to render fat, about 1 minute per side. Then sear the filet in the bacon fat for 2–3 minutes per side until nicely browned.
- Combine pineapple, jalapeño, and red onion with the reserved sauce. Spoon the mixture over the cooked filet before serving.
Serving Suggestion
Serve your Pineapple Caribbean Jerk Filet Mignon with coconut rice or grilled plantains for a true Caribbean-inspired feast.
